Turkey Potpie

by Mandy Werner

SERVINGS

6 servings scale / convert

INGREDIENTS

1 can (10-3/4 oz.) cream of mushroom soup, undiluted
1 can (5 oz.) evaporated milk
1/4 cup fresh parsley or 1 tbsp. dried parsley
1/2 tsp. dried thyme
1 pkg. (10 oz.) frozen mixed vegetables, thawed
1/4 tsp. salt and pepper
3 cups cubed cooked turkey

Crust
3/4 cups all-purpose flour
1/4 cup grated Parmesan cheese
1/3 cup butter or margarine
1/4 cup ice water
3/4 cups instant mashed potato flakes
Half-and-Half

INSTRUCTIONS

In a bowl, combine the first four ingredients. Stir in turkey, vegetables, salt and pepper. Spoon into a greased 11x7x2 baking dish. For crust,combine potato flakes, flour and Parmesan in a bowl; cut in butter until crumbly. Add water, 1 Tablespoon at a time, tossing lightly with a fork until the dough forms a ball. On a lightly floured surface, roll the dough to fit baking dish. Cut vents in crust, using a small tree or star cutter if desired. Place over filling; flute edges. Brush pastry with cream. Bake at 400°F for 25-30 minutes or until golden brown. If necessary, cover edges of crust with foil to prevent overbrowning.

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TAGS

casseroles, dinnerpies, potpie add tags

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